This rich chocolate fudge cake is soft, moist, and full of deep chocolate flavor. It’s made in one layer, so it’s easy to bake and frost. The texture is a mix between brownie and mud cake, but a little lighter. Perfect for birthdays, weekend treats, or when you’re craving something chocolaty and homemade.

Jump to Recipe

Ingredients Needed:

125g / 4 oz dark chocolate chips
100g / 7 tbsp butter
1 1/4 cups white sugar
1/4 cup oil
1 tsp vanilla extract
2 eggs
1/4 cup cocoa powder
1 cup flour
1 tsp baking powder
1 cup boiling water
1 tbsp coffee granules

Ganache:

1 cup heavy / thickened cream
250g / 8 oz dark chocolate chips

How To Make Chocolate Fudge Cake Recipe?

Preheat the oven: set it to 150C/300F. Grease a 22 cm / 9″ springform pan and line it with baking paper.
Melt butter and chocolate: put them in a heatproof bowl and microwave for 30 seconds at a time, mixing between rounds, until smooth.
Add oil, vanilla, and sugar: stir in the oil, vanilla extract, and sugar. This cools the mixture before adding the eggs.
Mix in eggs: add the eggs and stir well until the batter is smooth.
Add dry ingredients: sift in cocoa powder, flour, baking powder, and coffee granules if using. Mix well until the batter is smooth and slightly runny.
Add hot water: pour in the boiling hot water and mix again until fully blended.
Bake the cake: pour the batter into the pan and bake for about 1 hour. Check after 50 minutes. The top might crack, but that’s okay—it settles later and will be covered in ganache.
Cool completely: remove the cake from the pan and let it cool on a rack. Don’t remove the base until it’s fully cooled—it’s very soft.
Make the ganache: microwave the cream and chocolate together in 30-second rounds, stirring between each, until melted and smooth. Chill for 1 to 2 hours until it’s thick enough to spread.
Frost the cake: spread the ganache on top and around the sides using a spoon to create a swirled, rustic look.

Recipe Tips:

Use room temperature eggs: cold eggs can make the batter curdle or not mix well. Leaving them out for 15–20 minutes helps the cake turn out smooth and even.
Don’t skip lining the cake pan: because the cake is very soft and fudgy, lining the pan with baking paper makes it easier to remove without breaking.
Check the cake at 50 minutes: every oven is different. The cake is ready when a skewer comes out with moist crumbs—not wet batter.
Let the cake cool fully before adding the ganache: if the cake is still warm, the ganache will melt and slide off. Wait until it’s completely cool for the best finish.
Chill the ganache until it’s spreadable: ganache should be thick like peanut butter. If it’s too runny, pop it in the fridge and stir every 15 minutes until it firms up.

How To Store Leftovers?

Refrigerate: First, let the leftover chocolate fudge cake cool completely at room temperature. then place it in an airtight container and store in the fridge for up to 5 days.
Freeze: Let the cake cool fully, then wrap it in plastic wrap and foil or place slices in freezer-safe bags. freeze for up to 2 months.

Nutrition Facts:

Calories: 473 kcal
Total Fat: 29g
Saturated Fat: 18g
Cholesterol: 72mg
Sodium: 53mg
Potassium: 318mg
Total Carbohydrate: 48g
Dietary Fiber: 2g
Sugars: 31g
Protein: 5g

Try More Delia Smith Recipes:

Delia Smith Ginger Cake Recipe
Delia Smith Classic Christmas Cake Recipe

Delia Smith Chocolate Fudge Cake Recipe

Course: DessertCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

Calories

473

kcal

Ingredients

125g / 4 oz dark chocolate chips
100g / 7 tbsp butter
1 1/4 cups white sugar
1/4 cup oil
1 tsp vanilla extract
2 eggs
1/4 cup cocoa powder
1 cup flour
1 tsp baking powder
1 cup boiling water
1 tbsp coffee granules
Ganache:
1 cup heavy / thickened cream
250g / 8 oz dark chocolate chips

Directions

Preheat the oven: set it to 150C/300F. Grease a 22 cm / 9″ springform pan and line it with baking paper.
Melt butter and chocolate: put them in a heatproof bowl and microwave for 30 seconds at a time, mixing between rounds, until smooth.
Add oil, vanilla, and sugar: stir in the oil, vanilla extract, and sugar. This cools the mixture before adding the eggs.
Mix in eggs: add the eggs and stir well until the batter is smooth.
Add dry ingredients: sift in cocoa powder, flour, baking powder, and coffee granules if using. Mix well until the batter is smooth and slightly runny.
Add hot water: pour in the boiling hot water and mix again until fully blended.
Bake the cake: pour the batter into the pan and bake for about 1 hour. Check after 50 minutes. The top might crack, but that’s okay—it settles later and will be covered in ganache.
Cool completely: remove the cake from the pan and let it cool on a rack. Don’t remove the base until it’s fully cooled—it’s very soft.
Make the ganache: microwave the cream and chocolate together in 30-second rounds, stirring between each, until melted and smooth. Chill for 1 to 2 hours until it’s thick enough to spread.
Frost the cake: spread the ganache on top and around the sides using a spoon to create a swirled, rustic look.

Notes

Use room temperature eggs: cold eggs can make the batter curdle or not mix well. Leaving them out for 15–20 minutes helps the cake turn out smooth and even.
Don’t skip lining the cake pan: because the cake is very soft and fudgy, lining the pan with baking paper makes it easier to remove without breaking.
Check the cake at 50 minutes: every oven is different. The cake is ready when a skewer comes out with moist crumbs—not wet batter.
Let the cake cool fully before adding the ganache: if the cake is still warm, the ganache will melt and slide off. Wait until it’s completely cool for the best finish.
Chill the ganache until it’s spreadable: ganache should be thick like peanut butter. If it’s too runny, pop it in the fridge and stir every 15 minutes until it firms up.